On Saturday we picked and destemmed Lopez Palomino & couldn’t be happier. Yesterday we pressed the palomino to juice so we can barrel ferment and age in old French oak. The palomino berries didn’t press very good because there was no stems, so we decided to re-ferment the 2019 Newtown Pippin cider that has been aging in lees for almost 3 years with the fresh palomino pommace :) Smells incredible!!! ☀️❤️